1 medium head cauliflower, trimmed and cut into small florets
¼ cup chicken stock
2 tablespoons butter
2 to 3 tablespoons grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
Salt and pepper
Bring a large pot of salted water to a boil. Add cauliflower and cook about 10 to 15 minutes until tender. Heat chicken stock. Mash cauliflower with a potato masher adding a little stock at a time until desired consistency. Stir in butter and Parmesan. Season with salt and pepper and serve with parsley on top.